4 Herb Fed skin-on chicken breasts
200g sun-dried tomato’s (reserve the oil)
1 onion, finely chopped
4 garlic cloves, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 tablespoon tomato purée
300 ml of chicken stock
200 ml double cream
40g Parmesan grated
Pinch of salt to season
A hand full of fresh basil leaves
Lemon wedges to serve
Pat the chicken dry with a bit of kitchen paper, then heat 2 tablespoons of the sundried tomato oil in a large pan over a medium heat and gently fry the chicken skin side down for around 4-5 minutes. Then turn and cook the other side until it’s golden all over, but not cooked through. Set the chicken aside on a plate.
Add the remaining 1 tablespoon of sundried tomato oil into the pan and reduce the heat to low. Fry the onion for around 8 mins until softened but still translucent. Stir in the garlic and cook for another minute before adding the tomato purée, sundried tomatoes, chilli, thyme and oregano, stirring well.
Now add the cream and chicken stock, return the chicken skin-side-up back to the pan, and season well. Cook on low for about 25-30 mins, or until the chicken is cooked through and the sauce has thickened, Stir in the parmesan, then serve with the fresh basil leaves and lovely lemon wedges on the side for squeezing over. It adds a delicious citrus twist!
Enjoy!
Recipe courtesy of Stephs_Food_diary
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